For Mother’s Day, my hubby and kids gave me a fabulous Cuisinart Ice Cream Maker. Always a safe bet to get me something for making food. I have wanted one for over two years now and my hubby found one for a fabulous deal. So I wanted to find a recipe to make in my new toy. I happened across a recipe for fresh strawberry ice cream at a site called Multiply Delicious. I decided this is what I was going to make in my new ice cream maker. Well, it turns out it is the exact same recipe that comes in the box with my ice cream maker.
Now, I was hoping to get this recipe to you before Memorial Day, but we ran into a few snags. I had planned the day to make the ice cream, I dicing up the strawberries and getting them ready. Then I discover that the have to chill the bowl for the ice cream maker for at least 18 hours before making the ice cream. So I tell my dilemma to my hubby. He say’s , “well I guess we are having strawberry shortcake tonight” instead to use up those strawberries. At this point, I thought my hubby put the bowl in the freezer for me.
Next day, I am starting to get ready to do the ice cream and I ask my hubby where in the freezer he put the bowl for the ice cream maker. He then says, “I didn’t put the bowl in the freezer, I thought you did it”. Luckily, I hadn’t cut up the strawberries yet this time. So the next few days were busy. I was going to be at a conference, so the ice cream was going to have to wait until Sunday night to be made.
So, it is now Sunday night. I am so ready for this strawberry ice cream. I have had in on my mind for too many days now. So we make the ice cream. It worked like a charm. Now, when I like to make homemade ice cream I like to eat it when it is nice and soft like soft serve ice cream. So we enjoyed ice cream and I put some of it in the freezer to ripen and harden. Soupy ice cream just doesn’t make beautiful food photographs. So I put it in the freezer to ripen and harden up. Well, the ice cream had a while in the freezer and it was still soft. By this point, the sun was going down and my good natural lighting for food pictures was gone.
Now it is Memorial Day, and I take photos of the ice cream in the early afternoon. So there is my story of why this recipe is here the day after Memorial Day.
I must say though, the ice cream was fabulous. Simple ingredients and simple to make. Just need to plan ahead to give enough time for things to chill and sit. The lemon juice helps add to the fresh flavor. So yummy. Loved it!!!!!
Fresh Strawberry Ice Cream
- 1 pint (about 1 1/2 cups) fresh strawberries, diced
- 3 tbsp fresh lemon juice
- 1 cup sugar, divided
- 1 cup whole milk (I only had skim so I used 1/4 cup cream and 3/4 cup skim milk)
- 2 cups heavy cream
- 1 tsp vanilla
- In a small bowl, combine 1/3 cup sugar, strawberries, and lemon juice; gently stir. Allow the strawberry macerate for 1 to 2 hours.
- In a medium bowl, mix together milk and remaining sugar with a hand mixer or, about 1 to 2 minutes until sugar is dissolved. Stir in heavy cream, vanilla, and juice from strawberries.
- Pour mixture into the bowl of an ice cream mixer and turn on the machine. In the Cuisinart, it took about 25 to 30 minutes to thicken. In the last 5 minutes pour in strawberries.
- If desired, place ice cream in freezer about 1-2 hours before serving to allow ice cream to ripen. Yields 1 1/2 quarts.